Curried Lamb Sosatie

Name: Curried Lamb Sosatie
Cuisine: South Africa
Ingredients: 5 ml sugar; 250 ml vinegar; 1 x 5 cm fresh ginger, peeled and grated; 3 cloves garlic, crushed; 30 ml curry powder; 2 onions, finely chopped; metal skewers; 30 ml olive oil; 15 ml butter; 2 kg deboned lamb, cubed 2.5 cm or close; 125 ml sherry; 5 ml turmeric; 250 ml Mrs Ball’s fruit chutney; salt and freshly ground black pepper; 6 bay leaves; 15-20 lemon leaves

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

The best cut for kebabs is from the leg of the lamb. It’s more tender than the shoulder part.

Ingredients

Lamb

2 kg deboned lamb, cubed 2.5 cm or close
metal skewers

Africa
South Africa
Main course
Gluten-free

Method

Heat the butter and oil in a pan. Fry the onions until softened. Stir in the garlic, ginger, curry powder, turmeric and sugar for a minute. Add vinegar, chutney and sherry and bring to the boil. Season. Take off the heat and cool down to room temperature.

Place the cubed lamb in a bowl, add the curry marinate and coat evenly. Add the bay leaves, cover and marinate for 6 to 24 hours, sti